I love garlic. So much that earlier this week I attempted to make a recipe for 2 people with 8 cloves of garlic. It was not successful.
In this recipe I used 6 cloves of garlic. As I was chopping them up, I thought about how I could call this something awesome like “Vampire Repellant”. Upon remembering that Halloween was over, I also realized that I live in a world of beautiful fiction where vampires totally exist on days that are not Halloween. So we are going with this whole vampire warding thing. Although I have to say, in most of the books I read you would probably want to attract them because they are generally the tall-dark-handsome-harmless-love-eternal-brooding types. But since I have a deeply profound love of garlic I have to accept the fact that any vampires who might fall in love with me would need to be of the variety that also loves garlic.
Actually, this recipe is an old favorite with a new spin. Pickles+Stroganoff is my favorite. And I think it might sound weird, but it really works. Creamy gravy with meaty mushrooms and then the vinegary pickle. It just works. Also, since I love that food can be both delicious and super functional I also feel like I need to mention that garlic is antiviral so it can help you fight the colds that tend to circulate at this time of year!!
Health highlight of Extra Virgin Olive Oil: I was surprised when I learned that extra virgin olive oil is actually anti-inflammatory! You hear all the time that it is a “heart healthy fat” so it’s not a surprise that EV olive oil is good for your heart. This oil is also a good source of vitamin E, which is a powerful antioxidant that helps protect your cell membranes from damage (and has been shown to help cells repair from sun damage!). Extra virgin olive oil may also help lower blood pressure, and reduce your risk for breast and colon cancer.
- 1 tablespoon Extra Virgin Olive Oil
- 1 Onion (diced)
- 12oz Mushrooms (sliced)
- 2 tablespoons All Purpose Flour
- 6 cloves Garlic
- 1.5 cups Vegetable Broth
- 1 garlic Pickle (diced)
- 1 tablespoon Fresh Parsley
- Sea salt and pepper (to taste)
- Cooked Rice (optional, to serve)
- In a large saute pan add the olive oil, onions and mushrooms
- Saute until the onions and mushrooms soften and beign to brown, about 7 minutes
- Add the flour and garlic
- Cook, stirring, until the garlic is fragrant and softens, about 2 minutes
- Grab a whisk and whisk the mushroom mixture while slowly adding the broth slowly
- Once all the broth is added turn the heat up to high and boil, stirring occasionally, until the sauce thickens, about 1-2 minutes
- Stir in the pickle and parsley
- Taste and season with salt and pepper to your liking
- Serve over rice and enjoy!